Cold Brew Percolation System with Nitrogenation to Reduce Bitterness

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Solution Overview

Problem

Conventional cold brewing methods result in inferior taste due to the simple steeping of coffee or tea in water, lacking control over water flow, temperature, and flavor extraction, leading to watered-down or bitter beverages.

Innovation Solution

A cold brewing system with a water control valve, flavoring agent retainer, and percolation system that regulates water flow and temperature, using multiple layers of flavoring agents and nitrogenation to enhance flavor and aroma, while preventing over-extraction and oxidation.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Ease of operation

If coffee or tea is simply soaked in water overnight using traditional steeping method, then the brewing process is simple and easy to operate, but the taste of the final product becomes inferior, watered-down or bitter

Engineering Contradiction:

Improvesimplicity of brewing processVSAvoidtaste quality of cold brew

Core Design Contradiction:

Ease of operationVSManufacturing precision

Solution Approach 1:

The brewing process is segmented into multiple stages: initial wetting of flavoring agents, controlled percolation phases, and nitrogenation. The flavoring agent retainer is segmented into multiple layers with different materials (coarse mesh, fine mesh, paper filter) to control extraction at different stages, preventing over-extraction and bitterness while maintaining simple operation.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The system performs preliminary actions by automatically controlling water flow rates and temperatures before the main brewing process. The water control valve pre-regulates flow to match the brewing stage, and the flavoring agents are pre-positioned in the retainer structure. Nitrogen is pre-introduced to prevent oxidation during storage, ensuring consistent quality without requiring precise manual intervention.

Inventive Principle:

Principle #10Preliminary action

2Device complexity

If water flow and temperature are not controlled during cold brewing, then the brewing process is simple, but the extraction of flavor compounds becomes uncontrolled leading to inferior taste

Engineering Contradiction:

Improvesimplicity of brewing systemVSAvoidcontrol over flavor extraction

Core Design Contradiction:

Device complexityVSManufacturing precision

Solution Approach 1:

The system achieves self-service automation where the water control valve automatically regulates water flow rates based on brewing stage without requiring manual adjustment. The percolation process self-regulates through the multi-layer retainer structure that controls water-flavoring agent contact. This automated control precision is built into the system design, making complex extraction control transparent to the user.

Inventive Principle:

Principle #25Self-service

3Quantity of substance

If coffee is steeped for extended periods to extract more flavor, then more flavor compounds are extracted, but over-extraction occurs causing bitter taste

Engineering Contradiction:

Improveamount of flavor compounds extractedVSAvoidavoidance of over-extraction

Core Design Contradiction:

Quantity of substanceVSManufacturing precision

Solution Approach 1:

The brewing process uses periodic action with distinct phases: initial wetting period, first percolation period, second percolation period, and nitrogenation period. Each phase has controlled duration and water flow rate. The multi-layer retainer structure enables different extraction rates at different time periods, maximizing flavor compound extraction while preventing over-extraction of bitter compounds through the progressive filtration layers.

Inventive Principle:

Principle #19Periodic action

4Ease of manufacture

If cold brew is stored without nitrogenation, then the storage process is simple, but oxidation occurs reducing quality and causing stale taste

Engineering Contradiction:

Improvesimplicity of storage processVSAvoidquality consistency during storage

Core Design Contradiction:

Ease of manufactureVSReliability

Solution Approach 1:

The system introduces nitrogen gas to displace oxygen in the storage container, creating an inert atmosphere that prevents oxidation of the cold brew during storage. This simple nitrogenation step, performed automatically through the dispensing system, maintains flavor quality and prevents stale taste development without complicating the storage process for the user.

Inventive Principle:

Principle #39Inert atmosphere (Inert environment)

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

The system produces a superior-tasting cold brew with reduced bitterness and enhanced flavor, maintaining quality through precise control of water flow, temperature, and nitrogenation, resulting in a creamy texture and longer-lasting head.

Implementation Method 1

a flow rate at which the water percolates through the layers of flavoring agents

Methodology Applied

Scientific EffectPercolation:

Implementation Method 2

extracting flavor and aroma compounds from the coffee or tea

Methodology Applied

Scientific EffectExtraction:

Implementation Method 3

nitrogenation to enhance flavor and aroma, while preventing over-extraction and oxidation

Methodology Applied

Scientific EffectNitrogenation:

Data Source

PatentUS11134805B1Cold brewing system and method

Publication Date: 2021.10.05 OFF THE BEATEN PATH COFFEE LLC

AI summary

A method of making a nitrogenized cold brew beverage at a low temperature and using a process that avoids the negative attributes associated with traditional cold brewing steeping methods.